A couple times. Love them, reminds me of the Choice Select briskets we used to get in the UK a few years back. The price is great for the size too. Nice job sir
Looks tremendous mate. I've cooked an XM gold from Davidsons and it was great. Swaledale is another good uk butcher for brisket, competitively priced, decent marbling and always delivered fresh
Did two of these last year for friends after coming to your class at the shack (old shop). Went really well and everyone loved it going to be using them again this year.
Still not tried one of these, having had so many bad UK briskets in the past. Always use USA/AUS brisket, but I will definitely try one of these soon 💯 Good video mate 👍
Cheers for the video Dave! Have just placed an order for a couple of these with jdb. I’ve been looking for a good alternative to the Creekstone Farms USDA for some time, so this is much appreciated. I tried an Irish grass fed “select” brisket last year but it had virtually no fat cap and was very thin, hopefully these XM Gold briskets will be as good as you make them look! 👍🏻🥳😎
XML Gold are fantastic briskets and at a great price point. I have also found that more and more UK & Irish farms are producing Wagyu/Wagyu cross breeds. These grass-fed high fat animals produce some of the best beef I have ever tasted, and stand up well when cooked on a smoker. They're also far cheaper than other imported Wagyu. One for you to look out for. Warrendale Wagyu and Carbrooke Meats are two examples.
I had a brisket from my local butcher I just asked for a 3 kg brisket. I explained I wanted to smoke it as I know cuts are different here to the us. He also noted that to me aswell. I didn’t expect to get what he gave me it just about fit on my smoker (proQ frontier) was a decent cook 12 hrs kids ate it so all was good. 1st brisket cook aswell. It didn’t look like a packer brisket though.
Even in the US most places have horrible briskets unless you overpay by a truckload. The average brisket near me even at a Walmart is upwards of $150 US for horrible quality. I buy 1-2 a year from Porter Road when they're available and about the same for dino ribs. I don't want to break the bank but I want a quality product and unless you live in TX that is very hard to achieve. Looks beautiful btw. Thanks for sharing! Also, you say grass fed. Do you mean grass fed, grass finish or is it grass fed grain finish? Just trying to help share the info for the UK audience trying to keep it as authentic as possible. I personally find the grass finish very off-putting and I'm trying to help those that might share my sentiment! Thanks so much.
hi great vid and great site ,im going to buy the same brisket .quick question .....my oven only goes as low as 155-160f 65-70 c would this be ok to hold my brisket for several hours ?
Nice video dude - Similar scenario here in Ireland, really hard to get something big and decent, generally find cash and carrys seem to have the biggest, but fat cap is hit and miss (granted all Irish beef is grass fed so decent fat caps are another story). One or two of the butchers are now offering Snake River Farms and Creekstone, but prices are insane.
I believe the XM gold are Irish! May be worth seeing if you can get hold of one. They’re by Black Rock if that’s any help. Love creekstones, back before covid they were about £90 for a 6kg 😐
@@WilsonsBBQ ooohhhh great stuff mate. I’ll check that out. Yeah prices are crazy. That 6kg from where I’m looking (Higgins Butchers) works out at around €170 / £145. 😅
Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative
Thanks for another great video-do you never find that if you leave the silver skin on the underside it causes the brisket to curl slightly? Thanks again.
Another great video. My question is at 90 pounds a brisket, how do you make money on selling cooked brisket? Say a ten hour cook, wood use, a half hour trim and the initial cost of meat!? Cheers Darren
It’s a very good question. But the answer is, you just have to price it right. It will be expensive, but if people want it, they’ll buy it. Some places make little or no profit on brisket, and use it purely as a way to get people through the door. Break even on brisket and upsell the sides etc. the other thing is, you absolutely have to use the trim in order to make it viable, in my opinion. I turn my brisket trim into sausage.
Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative 👍
Great videos as always, really informative. Don’t suppose you’ve got a link for your food warmer oven have you? I’m trying to do some research into them but finding it difficult to know what’s best
I have seen Brad at Chuds use what looks like the Sage Smart Oven Pro which is about £250 and looks extremely useful for other things as well as holding BBQ!
Found this video looking for a good source of brisket. Everywhere I've been in the UK the cuts are far too lean. Just wondering - why you increase your temps to 275°F while conventional wisdom states to keep at 225°F for the duration of the cook? Not doubting your method as the results look great. Just wondering.
In my experience 275 gets the same outcome as 225 but quicker, and with better fat render due to the higher temps. 275 is still plenty low and slow enough. 225 is unnecessarily low to me.
@@WilsonsBBQ interesting. I'll have to give it a go. My current brisket up here (moved from Bristol to near Manchester) is always turning out quite dry. I'm using the same technique as before, but I think the meat just isn't as good. I'm also tempted to try a completely uncovered method.
Love the video again. Ive got this brisket ready to cook in a few months. Sadly on an wsm. Is it worth it? can you still make good bbq on a wsm with big cuts of meat
I dont generally buy less than 6kg. Typically, the larger ones will have a thicker fat cap, and although you’ll need to trim more, that extra fat translates into the intramuscular fat too - so they’ll (more often than not) be more marbled.
love the channel and content. I'm subscribed, but the jump cuts are too often in my opinion. I'm not a creator so please don't take offence. Just my feedback. Meat cooking is immense 🤤
If your first thought was that the trim would be thrown away, then maybe you need to think more creatively about cooking. The trim likely ended up in either sausage, burgers or tacos. I never throw a single gram of meat away.
The quality of this video is horrendous. If you’re going to do a video to teach people put some effort in rather than just recording a cook you are already doing, big 👎 from me. Far better brisket videos out there
Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative